Red Pepper Pasta with Mushroom and Spinach
4 tablespoons olive oil, divided
10 ounces mushrooms, any variety will work, cut into thin slices
6 ounces fresh spinach
3 roasted red bell peppers, either jarred or roasted and skins removed
2 cloves garlic
1 tsp salt
1/2 tsp pepper
1 tbsp red wine vinegar
10 ounces dried pasta
Bring a large pot of water to boil.
Heat the 2 tablespoons of the olive oil in a heavy bottom skillet over medium high heat.
Add the mushrooms and saute for about 10 minutes, stirring occasionally, until the mushrooms are golden brown and caramelized. Reduce the heat to medium and add in the fresh spinach. Depending on the size of your pan, you might need to add the spinach it batches. Stir the mushrooms and the spinach together until the spinach has wilted. Taste and season with salt and pepper as needed.
In a blender or food processor, combine the roasted red bell peppers, garlic, salt, pepper, remaining 2 tablespoons olive oil and vinegar. Blend for 1-2 minutes until the ingredients become smooth. Taste and adjust seasonings as needed. Add the sauce to the pan with the mushrooms and spinach and stir to combine.
Add the pasta to the boil water and cook according to the package directions. Once the pasta is cooked, reserve 1/2 cup of the pasta water and drain the pasta. Add the cooked pasta and remaining water to the mushroom mixture and toss to combine. Adjust salt and pepper if needed and serve.